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Peanut Butter Cookies
Peanut Butter Cookies have been around for ages, and they're a classic for a reason! Be sure to use smooth peanut butter to keep them moist and chewy.
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min👤 Kate Trombly O'Brien📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F. Line 2 to 3 large baking sheets with parchment paper.
2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3
In a medium bowl (or the bowl of a stand mixer), place the softened butter, peanut butter, brown sugar, granulated sugar, and honey. Using a hand mixer (or a stand mixer fitted with a paddle attachment), beat until creamy and light, 2 to ⏱️ 3 minutes. Add the egg and vanilla, and mix well to combine. Add the flour mixture in 2 batches, mixing on low to combine completely after each addition. Scrape the bottom and sides of the bowl as needed. Add the peanuts, if using, and mix on low speed, just until combined.
large egg1
4
Scoop mounds of dough (about 2 tablespoons each) and roll the scoops into balls. Divide the balls amongst the baking sheets. Using the textured side of a potato masher, press each ball to flatten to a 1/2-inch thick disk.
5
Bake just until the bottom edges look light brown, ⏱️ 10 minutes, rotating the trays from the top to bottom oven racks half-way through baking. Let the cookies cool for ⏱️ 2 minutes on the baking sheet, then transfer to a cooling rack. Sprinkle with flaky sea salt, if using. Let cookies cool completely on the cooling rack.
Flaky sea salt (optional)
Nutrition Facts
calories
188 Calories
fat Content
12 g
fiber Content
1 g
sugar Content
9 g
sodium Content
91 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
18 mg
carbohydrate Content
16 g
saturated Fat Content
4 g
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